Patriot Paleo Cheesecake Patriot Paleo Cheesecake



Total Time: 10-15 minutes + 2.5 hours to set

Serves: 8

Recipe from Paleo Valley


Ingredients

Cheesecake Base

• 1 cup almonds

• ¼ cup cashews

• 6 Medjool dates

• 1 Tbsp coconut oil

• Pinch of sea salt

Cheesecake Filling

• 1½ cups cashews (soaked for 4-6 hours beforehand to soften)

• ⅓ cup coconut oil

• ½ cup coconut milk, full fat

• 1 scoop bone broth protein powder

• 1 tsp lemon juice

• Dash of pure organic vanilla

• ¼ cup + 1 Tbsp raw liquid honey (not creamed)

• 1 cup blueberries

• Fresh cherries

• Sliced almonds for extra garnish

Equipment

• Food processor

• Food rings (large or small)

• Baking sheet with parchment paper

Directions

1 Add the ingredients for the base into your food processor and pulse until it forms a crumbly texture (careful not to over-process or you will end up with creamy cashew butter!)

2 Decide whether you want to make one large cake (use a large food ring), or a few smaller versions (use smaller food rings). Place on a baking sheet lined with parchment paper and press the crust into the bottle of the ring(s). Set aside.

3 Drain the excess water from your soaking cashews and add to your food processor (remove any bits leftover from the crust). Add all of the other filling ingredients and blend until smooth and creamy.

4 Pour the filling over the crust, and place in the freezer for 2-5 hours to set.

5 Once the cakes are set, remove them from the freezer and carefully remove the food rings. Allow to thaw for roughly 30 minutes and garnish with blueberries, cherries, and sliced almonds. Serve and enjoy!!

Total Time: 10-15 minutes + 2.5 hours to set

Serves: 8

Ingredients

Cheesecake Base

• 1 cup almonds

• ¼ cup cashews

• 6 Medjool dates

• 1 Tbsp coconut oil

• Pinch of sea salt

Cheesecake Filling

• 1½ cups cashews (soaked for 4-6 hours beforehand to soften)

• ⅓ cup coconut oil

• ½ cup coconut milk, full fat

• 1 scoop bone broth protein powder

• 1 tsp lemon juice

• Dash of pure organic vanilla

• ¼ cup + 1 Tbsp raw liquid honey (not creamed)

• 1 cup blueberries

• Fresh cherries

• Sliced almonds for extra garnish

Equipment

• Food processor

• Food rings (large or small)

• Baking sheet with parchment paper

Directions

1 Add the ingredients for the base into your food processor and pulse until it forms a crumbly texture (careful not to over-process or you will end up with creamy cashew butter!)

2 Decide whether you want to make one large cake (use a large food ring), or a few smaller versions (use smaller food rings). Place on a baking sheet lined with parchment paper and press the crust into the bottle of the ring(s). Set aside.

3 Drain the excess water from your soaking cashews and add to your food processor (remove any bits leftover from the crust). Add all of the other filling ingredients and blend until smooth and creamy.

4 Pour the filling over the crust, and place in the freezer for 2-5 hours to set.

5 Once the cakes are set, remove them from the freezer and carefully remove the food rings. Allow to thaw for roughly 30 minutes and garnish with blueberries, cherries, and sliced almonds. Serve and enjoy!

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